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A Winter Indulgence in Truffles and Foie Gras in the Dordogne

with Chef Pierre Corre
Auberge de la Truffe, Sorges

Toast with the Countess and her son, Dordogne

Toast with the Countess and the Chef

Turn winter doldrums into delights by treating yourself (and perhaps your spouse or a friend) to 7 days and 6 nights at the Auberge de la Truffe in the Dordogne for a culinary adventure at the height of the foie gras and truffles season. Chef Pierre Corre, a native of the region, will take us on a tour of the renowned Thiviers foie gras market. He’ll teach us the secrets of preparing all the gastronomic treasures of Périgord in hands-on cooking classes. Classes will be limited to 8 participants, with simultaneous translation provided.

Tours and excursions will include a truffle hunt (complete with guide and pig), a visit to the Truffle Museum, a visit to the “HUSO” de Neuvic,  a fish farm with a caviar tasting, a visit to the world-famous prehistoric cave paintings of Lascaux, a tour of the splendid Château d’Abzac, with a cooking class, wine tasting, and lunch at the château,  and meals at other fine area restaurants.

Truffle hunting, Dordogne

Truffle hunting, Dordogne

Spouses and guests who are passionate about the tasting but not the preparation of these delicacies are welcome to join us on the excursions and at the table as we feast on our creations.

Trip Itinerary

Day 1

  • Arrival in Sorges at L’Auberge de la Truffe before dinner.
  • Festive welcome aperitif and dinner at the Auberge.

Day 2

  • Morning visit to the truffle market in Thiviers with Chef Corre.
  • Cooking class on duck, followed by lunch at the Auberge.
  • Afternoon visit to the Truffle museum.
  • Late afternoon visit to a foie gras farm with tasting and products available.
  • Dinner at the Auberge.
Chef Pierre and Patti with enormous truffles, Dordogne

Chef Pierre and Patti with enormous truffles, Dordogne

Day 3

  • Truffle hunt with a truffle specialist in Mareuil
  • Lunch in a bistro in Brantôme.
  • Afternoon visit of the village Brantôme.
  • Cooking class with a focus on truffles.
  • Dinner at the Auberge.

Day 4

  • Morning visit to and lunch in Lascaux.
  • Surprise culinary visit in the afternoon.
  • Dinner at the Auberge.

Day 5

  • Departure for the Château d’Abzac.

    Château d’Abzac

  • Cooking class on fish at the Château followed by lunch.
  • Tour of the Château and vineyard
  • Dinner at the Auberge.

Day 6

  • Morning visit to a 14th century walnut mill where walnut oil is produced the traditional way.
  • Visit to the “HUSO” de Neuvic,  a fish farm with a caviar tasting.
  • Visit to the colorful market in Périgueux with Chef Corre.
  • Lunch at the restaurant, Chez Fred.
  • Dinner at the Auberge.

Day 7

  • Morning cooking class on desserts.
  • Farewell gastronomic lunch at the hotel.
  • Departure for the train station after lunch.

Accommodations & Cost

Accommodations: Auberge de la Truffe is a two-star hotel and restaurant. All participants stay in private rooms at the Auberge. Each includes a private bathroom.
Included in the cost: Six nights accommodations; all ground transportation; all meals including aperitifs and carefully selected regional wines; all cooking classes; and all sightseeing and private visits as described above. Limited to ten class participants.
Not Included in Cost: Airfare; trains; alcoholic beverages except as specified in the program.
Cost: $4,990.00 per person, single supplement $600. Important note: substantial changes in the value of the dollar may require changes in the price of the tour.
Deposit: $1000.00 per person.

Register for this trip by contacting Patti Ravenscroft at: patricia.ravenscroft@gmail.com or info@deliciousconnections.com — check-out the general information section about Les Liaisons Délicieuses trips — see what other travelers have to say — check for when this trip is scheduled or discuss a custom trip based on this itinerary.

A Fabulous Feast on the Food and Wine of Bordeaux

FULLwith Chef Michel Gautier and Sommelier Kinette Gautier
Château Meyre

Patti enjoying champagne with Kinette, Maitre Sommelier

Patti enjoying champagne with Kinette, Maitre Sommelier

More than any other area in France, or perhaps in the world, Bordeaux is known for its wine. Some 3,000 châteaux produce wines, including the rich, luscious reds with names like St. Estèphe, Pauillac, and Margaux from the north, and St. Emilion and Pomerol from the east, with the delectible white sauternes such as Château d’Yquem from the south rounding out the vinicultural treasure-trove. The cuisine of the Bordelais reflects this abundance of delicious wines and features such dishes as daube bordelaise (beef, slowly braised in red wine and shallots), bar au vin rouge (bass in a red wine, cream sauce), and tourin bordelais (a wine-based onion soup, thickened with egg yolks). To the west of Bordeaux lies the great basin of Arcachon, fringed with pine forests and filled with acre upon acre of oyster and mussel beds. These plentiful delicacies are served on the half shell, poached, steamed with a cream and wine sauce, or grilled on bed of pine needles (éclade de moules).

If all this titillates your taste buds, join us at the lovely Château Meyre in the Haut Médoc for a week of the finest wining and dining with Michelin one-star Chef Michel Gautier, maître cuisinier of France, and Kinette Gautier, maître sommelier.

Kinette, Maître Sommelier

Kinette, Maître Sommelier

Their knowledge of the food and wine of Bordeaux is exceptional and their hospitality gracious and chaleureuse.

 

Trip Itinerary

Day 1

  • Arrive in the afternoon at the Bordeaux train station.
  • Settle into rooms at the Château Meyre with time to relax or enjoy a game of tennis.
  • Champagne and festive welcome dinner with the Gautier’s at Château Meyre.
  • Regional specialties and wines from Château Meyre will be featured.

Day 2

Bordeaux

Bordeaux

  • After breakfast, depart for Bordeaux.
  • Sunday Market Visit with the Chef in Bordeaux. Each participant will select one item that will be part of the surprise dinner menu.
  • Lunch at the Bordeaux market.
  • Guided tour of the old city with a focus on the history of wine-making and Queen Eleanor of Aquitaine.
  • Late afternoon cooking class with Chef Gautier in his kitchen featuring items from the Bordeaux market.
  • Dinner with the Gautier’s in their lovely dining room, formerly the restaurant Le Rouzic (1 star in the Michelin Guide).
  • Wines selected by Kinette Gautier, Maître Sommelier.


Day 3

  • After breakfast, depart for Bordeaux.

    Château Meyre

    Château Meyre

  • Shopping in the morning with Kinette.
  • Visit to the Cité du Vin and lunch at Le 7 Restaurant.
  • Return to Château Meyre for the “Soirée Rose: La Vie en Rose”.
  • Dinner at Château Meyre.
  • Wines will include Rosés des Grands Crus from Bordeaux and Provence.

Day 4

  • After breakfast, depart for the medieval town of St. Émilion.

    St. Émilion

    St. Émilion

  • Vineyard visit and dégustation of wines from Château Angelus, Grand Cru Classé A, with the proprietor Monsieur Jean Bernard Grenie.
  • Lunch at the brasserie of Château La Dominique.
  • Visit and dégustation at the Château Cheval Blanc.
  • Visit and dégustation of wines from Château Sansonnet, Grand Cru Classé.
  • Cooking class and Dinner with wines from Chàteau Sansonnet.

 

Day 5

  • Visit and dégustation at Château d’Yquem.

    Château d'Yquem

    Château d’Yquem

  • Special Lunch in the area and afternoon visit of another wonderful winery.
  • Visit and dégustation at Château Climens.
  • Dinner at Château Climens with the owners featuring wines from the Château cellar.

 

Day 6

  • Vineyard visit and dégustation with Kinette Gautier at the famous Château Margaux.

    Château Margaux

    Château Margaux

  • Lunch in the village of Lynch Bages.
  • Afternoon visit to a surprise Château, Grand Cru Classé.
  • Farewell gala dinner at the Château Meyre.

Day 7

  • Departure for the Bordeaux train station after breakfast.

 

Accommodations & Cost

Accommodations: All château bedrooms include a private bathroom.
Included in the cost: Six nights accommodations; all ground transportation; all meals including aperitifs and carefully selected regional wines; all cooking classes; and all sightseeing and private visits as described above. Limited to ten class participants.
Not Included in Cost: Transportation to and from Bordeaux; alcoholic beverages except as specified in the program.
Cost: $6,990.00 per person, $600 single supplement. Important note: substantial changes in the value of the dollar may require changes in the price of the tour.
Deposit: $1,000.00 per person.

 

Register for this trip — check-out the general information section about Les Liaisons Délicieuses trips — see what other travelers have to say — check for when this trip is scheduled or discuss a custom trip based on this itinerary.

 

 

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